Coconut Shrimp with the Best Sauce (VIDEO)
These easy Coconut Shrimp are crisp and crunchy on the outside with a juicy shrimp center. Don’t forget the simple (2-ingredient) coconut shrimp sauce and a fresh squeeze of lime juice to serve.
This homemade appetizer is easier than you think and is endlessly better than store-bought. P.S. It’s make-ahead friendly!
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We love shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried rice, and even Shrimp Boil. This coconut shrimp recipe does not disappoint!
Watch the Coconut Shrimp Video
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The Best Coconut Shrimp!
Homemade coconut shrimp has just the right balance of crunchy coating to shrimp – the crispy coconut flakes produce an amazing crunch as you sink your teeth into succulent shrimp – wow!
This coconut shrimp recipe reminds me of the gorgeous restaurant shrimp appetizer we ordered in Maui and I’m telling you this recipe rivals those but it’s way less expensive to make a batch of homemade shrimp. They taste like you’re on vacation, especially when paired with that amazing apricot sweet chili dipping sauce.
I can’t say enough about the dipping sauce – it’s ridiculously good. Similar to our Shrimp Cocktail sauce, you can’t enjoy this shrimp fully without the sauce! Also, check out the make-ahead options below to turn these into your new favorite party appetizer.
Ingredients for Coconut Shrimp
This recipe has a short list of ingredients but the right ingredients make a difference. Here’s what you will need to make coconut prawns.
- Shrimp – Use large, peeled, and deveined shrimp with the tail left on which serves as a handle for dipping the shrimp. See below for more tips on sourcing shrimp.
- Flour, garlic powder, and salt – used to dredge the shrimp. Dredging helps the egg adhere better.
- Eggs – beaten for dipping the shrimp. Adds a liquid coating for the coconut flakes to cling to.
- Coconut Flakes – We use Baker’s brand “Angel flake” sweetened coconut flakes. Using a sweetened coconut gives the shrimp a more pronounced tropical flavor. You can find sweetened coconut flakes in the baking aisle of most grocery stores.
- Panko Crumbs – mixed in with the coconut flakes to create a crunchier and more uniform breading.
- Oil – for frying the shrimp – use a high smoke point oil such as extra light olive oil, peanut oil, or vegetable oil.
- Lime Juice – optional but nice to squeeze over the fried shrimp for serving.
Pro Tip
When buying shrimp, look for raw wild-caught shrimp if you can find it. If you are using frozen shrimp, be sure to thaw according to the package instructions and pat dry before using. Avoid using pre-cooked shrimp. Pre-cooked shrimp will get tough if you cook it again.
What Size Shrimp for Coconut Shrimp?
We used 1 pound of large 21-25 count shrimp. We found this to be the ideal size for breaded shrimp to get them perfectly cooked in the center and golden on the outside. Smaller shrimp overcook quickly and larger shrimp tend to burn before the center cooks through.
Ingredients for Shrimp Dipping Sauce:
All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Simply stir to combine.
The sweet chili sauce can be found in the Asian food section of the grocery store. If your apricot preserves have large pieces of fruit, you will want to blend the sauce in a food processor or blender for easier dipping. In case you’re wondering, this sauce is NOT spicy.
How to Make Coconut Shrimp:
Making these is easier than you think. It’s a quick assembly line process, in which my 9-year old son is now a pro because we love coconut shrimp around here!
- Set up 3 shallow bowls. In the first, stir together flour, garlic powder and salt. In the second, thoroughly beat together 2 eggs with a fork. In the third, combine coconut flakes and bread crumbs.
- Dredge shrimp in flour, dusting off the excess
- Dip in beaten eggs, letting excess drip back into the bowl.
- Roll in coconut mixture, pressing it onto the shrimp to adhere well.
- Sautee – Once shrimp are all breaded, sautee or air fry right away, or refrigerate to sautee later.
Use tongs to transfer fried shrimp to a paper towel lined plate to soak up any excess oil and serve right away with the 2-ingredient dipping sauce.
Can I Make Air Fryer Coconut Shrimp?
Yes! If you prefer not to fry the shrimp, the air fryer is the next best option – it quickly crisps up the exterior, keeping the center plump and juicy. Generously spray both sides of the breaded shrimp with cooking spray then cook air fryer shrimp at 400˚F for 8 minutes total, flipping the shrimp halfway through.
How to Bake Coconut Shrimp in the Oven
In all of our tests, deep frying and air frying produced the best results. Baking coconut shrimp in a conventional oven was our least favorite cooking method because it takes longer and the breading doesn’t crisp up quite as well. To bake in a regular oven, generously spray both sides of the shrimp with cooking spray and bake at 400˚F for 15 to 20 minutes, flipping shrimp halfway through.
Serve the shrimp right away – warm and crisp. I love to squeeze fresh lime juice over the top just before serving or serve with lime wedges and of course that amazing sauce.
Make-Ahead Coconut Shrimp
- Prep Ahead: Place raw battered shrimp on a platter, cover, and refrigerate for up to 4 hours then sauté or air fry.
- Storing and Reheating Cooked Shrimp: Refrigerate cooked shrimp for up to 2 days. Arrange on a baking sheet and bake in a standard oven at 400˚F for 8-10 minutes or until hot and crisp.
Have I convinced you to make that dipping sauce? I mean it’s just 2 ingredients after all! Make this coconut shrimp recipe once and you’ll make it over and over. It’s easy and so satisfying.
More Party-Favorite Appetizers
- Spinach Artichoke Dip
- Peach Salsa
- Cowboy Caviar
- Mango Avocado Salsa
- Fish Tacos
- Shrimp Cakes with Lemon Aioli
Coconut Shrimp with the Best Dipping Sauce
Ingredients
Ingredients for Coconut Shrimp:
- 1 lb large shrimp, 21-25 count, peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs, beaten with a fork
- 1 1/2 cups sweetened shredded coconut, *
- 1/2 cup panko bread crumbs
- light olive oil, or vegetable oil or coconut oil
- 1 lime, cut into wedges, to serve
Ingredients for Shrimp Dipping Sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Instructions
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture onto your shrimp. Transfer to a platter and repeat with remaining shrimp. Once all shrimp are breaded, either sauté right away or refrigerate for later.
- To sautee: place a large pan over medium heat and add enough oil to generously cover the bottom (1/4" deep). Once oil is hot (350˚F), add shrimp and sauté 2 minutes per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t overcrowd the pan. Use tongs to transfer to a paper towel-lined plate.
- Stir together 1/4 cup sweet chili sauce with 1/4 cup apricot preserves. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Seriously the best recipe for coconut shrimp! My family loved it! I made the dipping sauce in the recipe and another one with coconut cream and pineapple and both were great with it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sandy!
Another winning recipe, thank you honey. Just wanted to pass along a great dipping sauce I used with my Bang Bang Shrimp. Another two ingredient favorite, Sweet chili sauce and Kewpie mayonnaise, that’s it. Can never have enough dipping sauce!!
Thanks for sharing!
Okay hands down my new favorite shrimp recipe! I know I will be making this one a lot for parties and gatherings.
So glad you love it. Thanks for sharing!
I’ve never used sweet Chile sauce in my sauce but I’ve always used apricot preserves and freshly grated ginger. I warm it slightly in the microwave to divide more ginger flavor and stir it well before serving.
That sounds yummy! Thanks for sharing.
Hi Natasha,
I made this recipe seven or eight months ago, watching you make it. I’m probably your most senior cook follower at age 89 still going stron… I am the shock survivor out of Massachusetts when I gave you that shrimp deveiner, which is probably in your archives right now because you’re so busy that’s quite all right I’d rather watch your recipes. You are very good at what you do and being a professional photographer, you have the best back up imaginable, he does all he knows it all Vadim… you catch that.. I think your recipe is great, but I am not a favor of it. I think between your sauce and your coconut. It’s much too sweet in my neck of the woods would would call it icky sweet… excellent presentation. But when I say this, I have to be aware that it’s only my opinion and it is because the other 99 out of 100 that you make are excellent there’s something about the way you present your food Natasha.. by the way, I am sponsoring one of your fellow countrymen to live with me. Yes, she is a female. She’s also a Leo and a professional photographer like I am in the first meal we’re going to make is a Borscht .. somehow I’ll send you a picture.. yes, the sharks are safe down on Chatham Massachusetts. When I get a new left knee. I’m going back to hassle him. I’m still waiting on you to give me a recipe for venison backstrap’s. That’s comparable to a beef, steers, prime rib. Take care be well BOB PECK.
Hey Bob, great to haer from you and thank you so much for sharing! That’s so nice of you to sponsor, thank you for your kindness. You will blessed more because of helping others. Bless you and stay safe!
This dish is delicious! I made it as an entree with a side salad.
The only flour I had on hand was all purpose whole wheat flour, but I couldn’t taste that it made any difference.
I will certainly make this again. Next time I will increase the garlic powder to 1 teaspoon. Also next time I will do the prep ahead..
My sister was my guest for this dish and she loved it too. I sent her your link. Thanks!!
Hi Alda! That’s great to hear. Thank you for sharing.
This is the best I have made this numerous times and have now passed it on to the rest of my family and your friends. Thank you very much for your recipes. I’ll that I’ve tried. Thank you again
Glad to hear that you loved our recipe a lot!
This shrimp recipe is amazing! I used jumbo shrimp, cooked them 2 mins on each side, as indicated, and they were cooked perfectly. My husband loved them! I’ll be making these again. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Beth!
Hi Natasha,
I have always been worried about cooking shrimp, and after watching your video on coconut shrimp-I decided to try it. I watched every move you made and my shrimp turned out pretty well. The Sauce is Amazing as well:)
Where would I be without you and your Amazing Recipes!!!!!
Thank You Once Again
You are the BEST
I’m so glad you gave it a try and loved it, Melinda! I hope you try more recipes soon – especially the shrimp ones! Thank you for your lovely comment!
I made this tonight was very tasty
Very nice
Will definately do again
So glad you loved it, Andrea! Thank you for sharing.
I want to try this! But I don’t know how to buy shrimp…from the frozen section?
Hi Leslie, most stores have fresh shrimp near the butcher/ fresh seafood section, or you can purchase from the frozen seafood section. Most shrimp bags will have the amount in weight – we’re looking for 1 lb here & it will list the count. For this recipe we used 1 lb large shrimp, 21-25 count. The smaller the count per pound, the larger the shrimp will be. WE like to purchase shrimp that is Raw, and has been deveined. I hope that helps!
Thank you! So far 3/3 recipes with me💙 I have brought my cravings and you have delivered! First time using rice flour ( celiacs) and just Amazing!
Hi Regina! I’m so glad you loved the recipe. Thank you for sharing.
What type of oil do you typically find works well for frying these?
looking forward to trying these tonight
thank u 💕
A neutral-tasting high-heat oil. I like to use light olive oil, vegetable oil, or coconut oil even.
Perfection!!! Wow, I will be making this again and again. Thank you Natasha!
You’re very welcome! I’m glad you loved it, Claudia.
Are there air fryer instructions? I thought it said air fryer.
Hi Barbara, please see the section above titled: “Can I Make Air Fryer Coconut Shrimp?” I hope you love the recipe.
Yummmmooo…..we actually backed on 400 for 12-15 minutes watchful eye….sauce was yummmmooo
Do you have a recommendation of the brand of apricot preserves and/or sweet chili sauce?
Hi Deb, I honestly don’t have any specific brand that I stick to. Any brand will be alright, I hope you love it!
Fabulous!
With help from my daughter and granddaughter we cooked up 2 pounds pretty smoothly, will definitely make these again! Served 9 with a couple of sides. If you’re ever in Nashville please look us up!
Thank you so much, Debi! I’m happy to hear your granddaughter and daughter cooked alongside you! That’s the best!
I am making these right now and they look and smell insanely good.I can’t wait to eat!
I hope it becomes your new favorite!
Natasha, this recipe sounds great, like all of yours that I’ve seen. I have one suggestion. Is there ANY way, in the cooking instructions, that you could incorporate air frying? Air frying is becoming so popular that many of us would like to see air fryer directions.
Thanks for the suggestion, Louie. In the meantime, you can check some of my Air Fryer recipes here
what if i use unsweetened coconut flakes ?? have those in the house .. will the taste change ??
Hi! I think that would be fine without it affecting the taste too much.
Made this recipe and it was delicious. Will definitely make it again.
That’s wonderful! So glad you enjoyed it.
Natasha is it okay to use small Deep Fat Fryer instead of pan of oil on stove?
Hi Jan, yes that would work but there’s just going to be too much oil if you use a deep fryer.
Made this exactly as instructed, turned out perfectly.
Excellent with marmalade for dipping.
Glad to hear that, Dale! Thank you for your good comments and feedback.
Fantastic recipe and was a hit with everyone. I loved the sauce and this recipe was so easy. Thanks Natasha for this recipe among lots more.
I’m so happy it was a hit, Char! Thank you so much for sharing that with me!
We have recently bought several bags of medium-large, peeled and deveined shrimp that were on special at our local market. I found your recipe as I was searching for different ways to prepare them. This recipe is now in my collection. My husband loved them. I didn’t have the ingredients for your sauce, but I make a homemade sweet and sour sauce that was excellent with them. Thanks for a wonderful and easy recipe.
Sounds great and I’m very happy to know that you love this recipe so much!
What do you suggest to make this recipe gluten free? Thanks!
Hi Suzanne, I haven’t really experimented on that yet but one of the readers shared this “This is delicious! I made it for celiacs, using rice flour.”
These were better than any coconut shrimp I’ve had in a restaurant! I used unsweetened reduced fat coconut as that is what I had on hand, and instead of flour I used coconut flour thinking it might add some sweetness back in. Otherwise, I followed it to a T and wouldn’t change a thing. The sauce is spot on, too! Hubs does not like “sweet” foods and it was a huge hit with him! This recipe is a keeper and definitely company-worthy! Thank you!
Wonderful! I am so happy this recipe was a hit! The sauce is so good! Thank you for the review and thank you for sharing your experiment with this recipe.
When listing ingredients it calls for 1 1/2 cups of coconut. However in the instructions it says to mix a 1/2 cup of coconut with a 1/2 cup of panko crumbs. Which is correct?
Hi Bonnie, maybe I’m missing it in the recipe where you’re seeing that. On the recipe card instructions on step #2, I have this written: “Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 tsp garlic powder and 1/2 tsp salt. In the second, beat 2 eggs with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.”
I made these and everyone loved them! Delicious! I got an air fryer for Christmas so I’m going to make them again in my air fryer this week end. Loved the dipping sauce too.
I’m so glad you got an air fryer, you’re going to love using it regularly! I’m so glad you loved this recipe, Bonnie!
Natasha. This has become one of my wife’s favorite recipes, especially for date night. I’ve always done the cooking for my wife (she prides herself on making me only 5 meals in our 20 years of marriage) and this works well in the air fryer. Thanks.
Hello Tony, so glad to hear that! Thanks for your good comments and feedback. I’m glad this works well in the air fryer too!
This looks wonderful! Just wanted to let you know that they now sell Count Panko bread crumbs
That’s so great! Thank you so much for sharing that with me.
I made these in the oven and they were a big hit! I sprayed each side liberally with cooking spray, then baked at 425 degrees for 10 min each side. I used a cooling rack to elevated the shrimp off of the pan while baking and I felt they turned out crispy. The sauce was delicious as well and wasn’t too sweet or spicy (I did used unsweetened coconut for the shrimp). I’ll definitely be making again.
That’s awesome feedback, thank you! I’m glad this recipe was a huge hit.
This recipe rocks-so tasty.
Thank you, for all your recipes.
You’re welcome! I’m so happy you enjoyed it, TW!
How long would you do these in the air fryer? And, by the way I love watching your videos!
Hi Carole, see my recipe notes for instructions on making these in the air fryer. 🙂 So glad you enjoy my videos!
Hi Natasha
I just started cooking for my wife and I after I retired and this is the first time I fried anything.
My wife told me this was the best coconut shrimp ever, even better than a restaurant.
I want to make this recipe for a family dinner and would need about 100. Could they be frozen then reheated without giving up any flavor. Once again thanks for sharing this awesome Recipe.
Hello Jerry, that’s awesome feedback! Thank you for sharing that with us. You can make this ahead but I only tried refrigerating and not freezing it. You may check the instructions that I provided in the recipe on how to make this ahead.
This is a delicious and easy recipe. Thank you.
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Yet another amazingly delicious recipe, thank you Natasha! My son and I had fun preparing the shrimp together on the assembly line of dipping dishes. I paired the dish with your mango avocado salad (without the chicken, since we were already getting protein in the shrimp), and what a great combo of fresh, tropical flavors! My husband couldn’t stop raving about how he felt he was at a fancy Hawaiian restaurant. Thank you for providing such a wide range of flavorful dishes 🙂
Wow! That’s just awesome! Thank you for sharing your wonderful review, Monica! I’m so glad this was a hit!
Love your videos! I made this tonight and my sister loved it. I added a quarter cup no salt dry roasted pistachios and ground them with the Panko bread crumbs. I cannot have salt so I left that out and added my no salt season blend. Wonderful!!!
Yum! Great idea! Thank you so much for sharing that with me.
Can this recipe be cooked in a deep fryer using peanut oil?
Hi Rick, yes that would work but there’s just going to be too much oil if you use a deep fryer.
Hi Natasha, First try for this recipe and I have learned a lot about frying shrimp. I want to let you know that I didn’t have apricot jam so I used homemade plum jam instead. It was delicious!
Yum! That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
Thank you for the great ideas. I cooked for 6 people in my family everyday. I tried a lot of your recipe and adjust what I would put in. They always come out so delicious. They love the coconut shrimp. My daughter asked for Lasagna and a shrimp dish and I decided to make the coconut shrimp. They loved it. Thank you for all your wonderful recipes.
I’m very happy to hear that your family is enjoying my recipes. Thank you for the trust and I hope you all love every recipe that you will try!
My wife loves coconut shrimp and I’d like to surprise her with a batch but that’s a lot of shrimp for just an appetizer! What would you recommend as a side dish to make it a meal?
Hi Lee, if it’s just the two of you, you can totally make it as a meal. Serving it with maybe a salad or a favorite side. You can also make less of the recipe if using it as a side.
I made this without the coconut and it was good. My husband loved it. The only thing I did wrong was when I was doing the batter and breading I breaded the whole entire shrimp tails included. It took me a while to realize that my husband was eating the tail Shell. It’s okay he said it tasted good.
I’m so glad you both enjoyed it!
My goodness Natasha – my whole family thinks I’m a chef! I have made your panna cotta, Zeppole, cream puffs, chicken casserole, tacos, chicken and rice, teriyaki salmon, roasted potatoes just to make a few. Every single recipe is a keeper! All my family and friends are fighting to be invited to dinner. I need to really thank you for giving me back my confidence and passion in the kitchen. This coconut shrimp (or prawns as we call them in Australia) are next on the menu tonight – can’t wait! Loooooooooooove your work 😍😍😍😍😍😍😍😍😍
Wow, I am happy for you! I’m glad they are enjoying your cooking, thank you for sharing that with us and for leaving an awesome review, Vicky!
Hi Natasha and hubby, love all your recipes and videos and everything you do.
Is it possible to have homemade coconut flakes? That is using fresh coconut and grating it then have it dried in a way or another. If so how to do it and can you make a video of it?
Hi Kenny, I’m glad you’re enjoying my recipes. I think that’s possible although I haven’t tested that yet to advise. Thank you for your suggestion, hopefully, I can try that in the future.
I think you are a wonderful cook. Love your recipes and seeing you on all your shows. Thank you so much for sharing your expertise with all of us.
That’s so nice. Thank you so much for your good comments and feedback, Barbara!
are the panko bread crumbs seasoned or plain?
Hi Kathy, we used plan panko bread crumbs
Thank you
cant wait to try it.
Just made with unsweetened coconut and cooked in coconut oil. Delish.
Hello Lucy, thank you for sharing your good comments with us! I appreciate your feedback.
I always make this recipe as an appetizer & it is delicious thank you! Gona remake 2mr night & don’t have the sauce ingredients, any alternative sauce? Would regular cocktail sauce taste good with it?
You’re welcome! I think it would work too but I haven’t tried that yet to advise and confirm. If you do an experiment, please share with us how it goes.
I made this as a main dish with a side salad. I used unsweetened coconut flakes and sprayed the shrimp lightly with avocado oil baking them according to your instructions. They turned out perfectly and were delicious! I wasn’t sure about using the unsweetened coconut I had, but found I didn’t miss the sweetness with the sweetened sauce. I will for sure make them again. Thank you!
Love it and it sounds awesome! Thank you for sharing that with us, Melissa. I’m glad you enjoyed the recipe!
Thank u. It is tasty. We all enjoyed it. But I found bread crumb and coconut mix was too much. Maybe half of the recipe will do.
Thank you so much for sharing that with me.
This is a great recipe. I froze the shrimp after they were coated for about an hour.
I think it helped keep the breading on and by the time they were browned perfectly the center was cooked just right.
Thank you so much for sharing that with me, Scott.
Did you cook them frozen?
Ok so I tried these tonight. They were ok but I think they would of been better if I would of in my regular kitchen and not in our RV. I love all of your dishes and desserts.
Thank you, Dee! I’m glad you enjoyed this recipe.
It looks delicious going to try it
So good, I hope you love it too!
I did the coconut shrimp at work for one of my food demos and it was great they love it. Keep up the good work. #OneLoveFromJamaica
I’m so glad you enjoyed it!
Can you use your air fryer?
Hi Terry, I have air fryer instructions in the post above.
canot find the air fryer in the post above
Can I Make Air Fryer Coconut Shrimp?
Yes! If you prefer not to fry the shrimp, the air fryer is next best option – it quickly crisps up the exterior, keeping the center plump and juicy. Generously spray both sides of the breaded shrimp with cooking spray then cook air fryer shrimp at 400˚F for 8 minutes total, flipping the shrimp halfway through.
Made these tonight— not for appetizer, but for main course with cole slaw and champagne…an all around treat! DELICIOUS as always. Thank you for your delicious recipes!
I’m so happy you enjoyed that, Anne! Thank you for that wonderful review.
Delicious! Very easy to make with a side and a veggie. The chili sauce was great too. I will keep this in my recipe book!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So easy: gonna make this soon something I can’t mess up! Love your videos & recipes!
I hope you love this recipe, Joanne!
This is so good. You make me want to cook. Thank you for the videos!
You’re welcome! I’m so happy you enjoyed it!
Made these last night and omg! They were fabulous!
I’m so glad you enjoyed it!
I made these last night and they came out perfectly. They’re easy and delicious they will be a staple in my house
That’s so great! It sounds like you have a new favorite!
Made this and the wife loved it, we used Apricot jalapeño jam warmed in the microwave for 45 sec.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Prepared your coconut shrimp recipe. Followed it to a tee. Used to use mccormick coconut breading. Looking for it for over a year now. Have to say, glad I didn’t find it. Your recipe is soooo good and soooo easy. Wife was crazy bout it. Only thing I changed was the dip. Used orange marmalade instead of apricot. Try it (you prob have) it’s good. Thanks again. PS. Love your recipes
Thanks for sharing that with us, Craig. I should try orange marmalade too next time, glad you enjoyed this recipe!
I made these on the weekend and they did not disappoint. The sauce was a perfect combo! I will certainly make these again soon….my Hubby loved them. Thanks for sharing.
I’m so happy to hear that! Thank you for sharing your great review!
Just made your cinnamon rolls, taco soup and your Insta Pot Chicken. All turned out delicious. Family enjoyed it all. My husband said to keep these recipes!!😀
I am so happy to know that, Vicki. Thank you for sharing that with us!
Will a deep fryer work well with this recipe instead of using a frying pan?
I imagine that should work!
Love the recipe and the video helped me a lot. Super easy to make and it tasted great. My daughter loved the sauce and she played around with different variations of it.
Thanks so much for sharing that with us, Jeanine. I hope you and your family will love every recipe that you try from us.
I just made this tonight, and it was delicious! Made exactly the same as in the recipe. The breading didn’t stay on very well, and I think it’s because I didn’t put enough oil in the pan, so make sure you do that when you make it! We used cocktail sauce to dip and it was so tasty.
I’m happy you enjoyed this recipe, Arianna! Thank you for sharing this great feedback with me!
Would the total carbs decrease if made in the airfryer, not the oil?
Hi Susan, there are 0 carbs in oil so I don’t believe it would change the carbs. I am not a dietician so I always recommend discussing nutrition questions with a registered dietitian. I hope you love the recipe!
I tried this myself and let my wife set this recipe out. We have tried several other recipes as well as store bought coconut shrimp and even several restaurants. This was so good I went out and bought another 2.5 pounds of shrimp to try it again, and again and etc.
Yum! Sounds like you found a new favorite Jim!
I have celiac disease & can’t wait to try this. Have you tried gluten free coconut flour? Or should I just use my regular all purpose gluten free flour?
BTW, during the pandemic, I have really enjoyed cooking your recipes and my husband is liking this new me.
So wonderful to know that your husband is really happy with your newly improved skills! I haven’t really experimented on that yet but one of the readers shared this “This is delicious! I made it for celiacs, using rice flour.”
Hi Natasha. Thank you for adding a comment area after your delicious recipes! I am gluten and egg intolerant, so reading comments from your viewers has really helped me. From this recipe and one of your viewer’s comments I know to use coconut flour. Any suggestions on what to substitute for the eggs?
This is the second recipe I tried of yours and it is amazing. I love coconut shrimp and this recipe by far is the best.
I’m so happy you enjoyed that Caroline! Thank you for that wonderful feedback!
Natasha, you’ve done it again! I followed this exactly (including employing my daughter, who ended up enjoying dipping in each bowl). It was incredible!! Similar if not better than Outback’s coconut shrimp. My whole family loved and was very impressed by them. Thank you!!
Yay, so great to read your comments. Thank you so much for giving this recipe a try and for your wonderful review!
I made these for dinner tonight and they were GREAT! Thanks for the great recipe.
So great to hear that you enjoyed this recipe, Margaret. Thanks for your great review!
I loved this recipe! I made it in my air fryer for 8 minutes and turned them over when indicated. It was so much easier than a frying pan with oil and tasted so good with the sauce. Instead of using apricot, I used a peach preserve jelly and it tasted delicious.
So lovely to hear that you loved it! Thank you so much for your great feedback, we appreciate it!
Hi Natasha, I am from Brisbane Queensland Australia. You’re recipes are a ‘go to’ for me. Would like to know if I cook the Coconut Prawns in the am What temp and for how long to reheat them in the pm.
Love you’re recipes and videos.
Hi Brenda, if you wanted to make these ahead, to reheat: Line a baking sheet with parchment paper and bake at 400˚F for 8-10 minutes or until hot and crisp. It would be twice as fast in an air fryer.
My dad purchased cooked shrimp instead of raw. Is it possible to use the cooked shrimp and cook for a shorter time frame or should I purchase raw?
Hi Donna, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
How can this be done with cooked/frozen shrimp?
Hi Bevee, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
This was insanely good. The sauce was just like chick fil a Polynesian with a kick. I could eat this every day, forever. Thanks!
I love it! Thanks for sharing that with us and for your great feedback.
I’m not a shrimp lover…however that sauce looks great for chicken too. Do you have a recipe with chicken using the 2 ingredient sweet chili sauce and apricot preserves?
Hi Sally, I don’t have a specific recipe using the same sauce but that sauce would be tasty with some breaded or deep-fried chicken fingers.
My beloved always orders this @ the restaurants. I made it 2night and he said it was even better than their’s. Definitely better than what u buy in a box too. Fast and easy. Love watching ur videos too!
That’s just awesome! Sounds like you found a new favorite!
These are absolutely fabulous! But instead of panko, I used homemade sourdough breadcrumbs.That little bit of sourness was perfect to offset the sweet sauce. The best coconut shrimp recipe I’ve ever tried!!!!
Great idea! Thank you so much for sharing that with me Sandra!
Can you do it without Panko? I am all ready to make them and realized I’m out of it
Hi Jen, we prefer it with panko crumbs but breadcrumbs may work if you have them. If you experiment please let me know how you like that recipe.
Fantastic shrimp, Natasha.
I have tried several online recipes for coconut shrimp and this was the winner, by a long shot. Natasha is right about the dipping sauce being the best, don’t skip it.
Sounds like you found a new favorite Susan! I’m so glad you enjoyed this recipe!
Wow these are good! My standard for deliciousness is my willingness to eat the leftovers straight from the fridge for breakfast the next morning. Yes. I did.
Sounds like you found a new favorite Susan! Thank you for sharing that great review with me!
Dellcious…absolutely a keeper!
Thanks for the great feedback Linda!
Made these today and they turned out great. Thanks for the recipe.
Thanks for sharing that with us. I hope you love every recipe that you try!
Everything is very open with a really clear explanation of the issues.
It was truly informative. Your website is useful.
Many thanks for sharing!
You’re so nice! Thank you James! I’m happy to hear you’re enjoying our blog
Nice and easy – did them in the deep fryer…. was almost glad we didn’t have more…. I would have eaten them all up!!!!
A re-do for sure !
Yay glad to know that you loved this recipe! Thanks for trying it out.
Made these last night for the big game. Absolutely wonderful and easy to make. The dipping sauce is great.
That’s just awesome!! Thank you for sharing your wonderful review, Lisa!
Hello Natasha,
I made your coconut shrimp tonight with that incredible sauce and it was delicious! Thank you so much for your entertaining way of sharing your amazing recipes!
You’re welcome! I’m so happy you enjoyed it, Ann!
Actually very good for homemade coconut shrimp. They needed a little extra salt in my opinion. I was also hoping they’d be sweeter, like fresh coconut. So I think next time I’ll add a little sugar to flour. Overall really yummy and definitely worth making again.
Hi Kaylee, I’m so glad you enjoyed the recipe enough to make it again.
This is delicious! I made it for celiacs, using rice flour. I only had frozen shrimp from Walmart! I watched it for frying since it was already cooked shrimp. Also, I followed the suggestion to refrigerate it. Worked like a charm!
Thank you so much! I haven’t had coconut shrimp for years.
Thank you so much for sharing that with us! I bet our readers will find this helpful!
Natasha can I use the frozen shrimp from the store and thaw then and use it? Love your recipes, I’ve made quite a few of them
Hi Paula, this would not work well with pre-cooked shrimp, but frozen raw shrimp, (thawed according to package instructions) would be a good choice.
Made this hoping it would be half as good as it looks and it was better! As delicious and easy as the shrimp is, I am even more thrilled about the sauce! Usually the sweet chili sauces I find are too spicy for me…but this brand is perfect! I love it with the apricot preserves. Thanks for this awesome recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Mae Ploy (Mother Ploy) sweet chili sauce is sweet enough on its own. Adding apricot jam to it sounds like sweetness overload. Sounds like a recipe I’ll try otherwise.
I hope you give it a try. You might change your mind!
You recommend sweetened coconut. Have you ever tried these with unsweetened coconut? Asking only because of the sauce, which is on the sweeter side, right?
Hi Amy, I have not tried it with unsweetened to advise. If you experiment, let me know how you liked the recipe.
I did not take a picture but this was delish and will continue to make this. thanks for sharing
You’re welcome! I’m so glad you enjoyed that.
Hi Natasha
Can Perp the coconut shrimp and Freeze?
Thank you in advance
Hi Monica, I haven’t tried that but I think it could work to freeze. In the “make ahead” section, I think you could place into the freezer instead of the refrigerator for either step. Again, I haven’t tested this, but if I did, that is what I would do.
Hi Natasha, Can you put this in the oven instead of cooking in a fry pan? How can this work for people who cant eat fry staff?
Hi Roza, I have air fryer and baking instructions above that should help.
These were absolutely amazing! Super crispy and flavorful! Can’t wait to make these again! We add horseradish and dijon mustard to the dipping sauce. I love these so much!
Sounds like you found a new favorite Christina! Thank you for that awesome feedback!
This is such an easy recipe and so delicious. This is definitely a keeper!
I’m so happy you enjoyed that Karen! Thank you for the great review!
Thanks Roxana! Made these for my husband and me and they were fantastic! This was so easy, it could be on the ‘rotation’!
Oh My Gosh Natasha I made the coconut shrimp it was AMAZING!!!!.
The whole family and neighbors loved it the dipping sauce was to die for just like you said HA HA! We love your recipe
Thank you for making my kitchen a hit!
I’m so happy to hear that, Katherine! Thank you for sharing your great review!
Love this recipe!! Very delicious
I’m so happy you enjoyed that, Natalie!
Hi Natasha!
We love this recipe and have made it multiple times. We have run out of Panko and would like to know your thoughts on making it with regular bread crumbs.
Thank you
From another Natasha
Hi Natasha, we prefer it with panko crumbs. I worry bread crumbs won’t still as well but if you experiment please let me know how you like that recipe.
Hello Natasha!
Can I use cooked shrimp or do does the recipe only work with raw shrimp
Also I am wanting to make this recipe so bad but I only have frozen cooked shrimp…. any advice?
Hi Ruby, this recipe really works best with raw shrimp since re-cooking them would make them stiff and rubbery.
My husband almost ate the whole serving! I was quick enough to get s few before they were gone!
That’s just awesome! I’m so happy you enjoyed that Wendy! It sounds like you have a new family favorite!
Best shrimp I ever had. Bar none. And the sauce… to die for.
That’s so great! It sounds like you have a new favorite!
Fantastic!!! They were gone in seconds.
Hi Emma, that’s so great! It sounds like you have a new favorite!
I have been making this for 10 years. I fry mine in peanut oil and use orange marmalade and sweet Thai chilli sauce. Always a favorite
I’m so happy you enjoyed that. Thank you for sharing that with us!
My entire family loved the shrimp. The kids loved the dipping sauce most.
That is the best when kids love what we moms make. That’s so great Valentina!
Hi Natasha. For this recipe, can I use grated coconut instead of sweetened coconut flakes? TQ
Hi AliceNiki! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
If I had to choose one thing forever to eat, it would be this shrimp!
Hi Sommer! I’m so happy to hear that! Thank you for sharing your great review!
Everything about this post makes me hungry. Lol that shrimp and the sauce … oh my yum!!
I’m so happy you enjoyed this recipe, Becky!!
Just like my favorite coconut shrimp at Margaritaville!
That’s so great! I hope you love this one too!
I love how crisp & easy these are!! They are perfect!
Thank you Kristyn!! I’m so glad you liked the coconut shrimp : ) They really are so crisp and crunch and irresistible.
Made this last night for the fiance who is not a fan of COCONUT! Well, low and behold, this recipe got him having second thoughts about coconut! This was another great hit! I bought 3 pounds of shrimp last night at Ralph’s since they had their sale of ez peel only shrimp for 4.99 a pound at the seafood department because I will be making those shrimp cakes with lemon aioli this weekend! This turned out to be yummy! I loved the sauce too…I added some lime juice to thin it out a bit and add some zing to it too! Thanks Natasha, again, for another great recipe! We will be making every other week 🙂
You are so welcome! I’m so happy you were both able to enjoy that! Thank you for your wonderful review!
why cann’t this recipe be printed out, unless Im missing something. thanks
Hi Joanne. The best way to print the recipes, is by scrolling down to the print friendly section below the recipe and clicking on orange print button. Let me know if that helps. If you like to print recipe with pictures, copy and paste the url of the recipe here
We made this tonight and they loved it. My daughter asked where I got the recipe & I said, from my new best friend…. she said …. Natasha? We love your recipes, thanks!
Awww that’s the best Dodie! Thank you so much for sharing that with me :). I’m all smiles!
If your using Apple for viewing you might need to open in Safari. Click the three dots at the top of screen.
A Fantastic reminiscence of our trip to Tommy Bahamas last year. I’m from Austria.
Hello Maggie, I’m glad you enjoy the post!
Has anyone tried just baking them instead of frying?
Did you bake them? If so, how did they turn out? I don’t have an air fryer and I’d like to bake them instead of fry them.
Instead of flour, would corn starch work just as well ?
Hi David, I haven’t tried that but I have seen other recipes online that use cornstarch instead of flour, so I imagine it would work 🙂
I did make them using cornstarch, they turn out great. Didn’t have and apricot preserves, so I used marmalade, May Ploy chili sauce and horseradish. That work too.
Oh good, I’m glad to hear that! Thanks for sharing David!
Any way you can prep these and freeze them to have later?? This was suck a taste recipe, thanks for sharing!!
Hi Danah, I haven’t tried that but I think it could work to freeze. In the “make ahead” section, I think you could place into the freezer instead of the refrigerator for either step. Again, I haven’t tested this, but if I did, that is what I would do 🙂
Can you deep fry shrimp for the coconut shrimp?
Martha, yes that would work 😬
Thank you. Deep frying worked pretty good.
You’re welcome Martha! I’m glad to hear that!
Hi Natasha. I didnt quite understand option 2 of make ahead. Could you explain please? I would like to make some few days before for an occasion at home but won’t have much time on the day so thinking of doing it few days beforehand
Hi Shai, The prepared shrimp can be refrigerated up to 2 days and to reheat, Line a baking sheet with parchment paper and bake at 400˚F for 8-10 minutes or until hot and crisp.
Just wondering if anyone has tried airfrying these….I’ve just bought a Philips Airfryer and thinking they may work in that…I would like to freeze them so I can just take a few out at a time and cook them from frozen ….will rate once I’ve tried recipe but good feeling it’s a winner…..thanx
Hello Natasha! I always love your recipe, and tried this one yesterday: somehow I followed the steps, but the coconut crumbs don’t stick onto the shrimp after frying! =( any comments about this? trying to think how I can make it better.
Hi Zoe, the best way to accomplish this is to press the coconut on with your hands. It isn’t enough to just dip it in coconut. Once the coconut flakes are on, place it in the palm of your hand and give the shrimp a gentle squeeze on both sides to press and adhere the coconut. I hope that helps! 🙂
Thanks dear natasha ! I will certainly try again next week as I like the flavor a lot! Hope the crumbs stay this time.
I did what you said, but how do you keep the coconut/panko mixture from sticking to your hand. After 5 shrimp I had so much mixture on hand. Also I found it hard to make the mixture stick to shrimp even after squeezing. Thanks for any suggentions
Hi Linda, try to let the excess egg drip back into the bowl before breading which will help.
Wondering if anyone tried the make ahead method of cooking it and leaving in fridge and then baking? Love the idea of having it ready to just pop in oven when company arrives. Want to make sure they are just as good though.
Hi Sandra, yes, we’ve tried that and it was really just as good as when we initially sauteed them :). Make sure to check out the “make ahead options” section just above the print friendly recipe. I hope that helps!
Thanks so much, will go that route and let you know how they tasted.
This is an excellent recipe. The visuals made preparation simple. I did let the shrimp rest in the refrigerator for a half hour. Simply line a baking pan with parchment paper, coat shrimp, and cover with plastic wrap. This resulted in my coating sticking like glue. Perfection!
Eric, I’m so happy you enjoyed the recipe. Thank you for sharing the tip with us!
I never knew coconut shrimp was so easy! I’m totally gonna make this! Thank you for sharing.
You’re welcome! I hope you enjoy it as much as we do 🙂
I made this yesterday and it was FANTASTIC! Even my father approved and he is notorious for not eating shellfish!
Thank you for that awesome review! I’m so happy you enjoyed it. Thanks for sharing that with me 🙂
Easy and delicious… my favorite kind of recipe! I love coconut shrimp but never tried making them myself. You’re making me very hungry this morning 😉
I know and I’m the same way. Sometimes the simplest recipes are the very best 🙂
The 2 ingredient sauce is brilliant! And I bet you can try different preserves (pineapple??) for more tropical variety.
Oooh I love where you’re going with that! I haven’t tried pineapple but that does sounds lovely!! You’re brilliant Kate!
Apricot preserves and chili sauce… Wow! What an incredible combination! I am definitely going to give this recipe a try, Natasha! 🙂
Yes, after trying a few different combinations, I was surprised at how easy and delicious this one was! I hope you love it as much as we do 🙂 Thanks Tania!
That sauce!! How simple and delicious! This looks so good!
Thanks Roxana! It really is super easy and tastes amazing! I hope you give it a try. It’s absolutely the best coconut shrimp dip I’ve tried 🙂
I would love to try this recipe also. I was just curious to know how many shrimp are in 1 serving?
Hi Tony, if you use 1 lb of large shrimp with (21-25 shrimp per lb), each serving should have 3-4 shrimp. I hope that helps.